Preventing sticking of stacked food products

Abstract

A relatively uniform distribution of discrete, separate particles of edible powder such as starch or flour that adhere to the surface layer of the tortilla is used to prevent sticking of tortillas, one to another, when stacked in a package. A resilient foam sponge roller is used to first reservoir, and then compressively apply the particles to the surface of the tortilla.

We claim: 
     
       1. A package of stacked, unfermented, flat baked dough products, in which each of the products has on at least one surface thereof substantially uniformly distributed, discrete, separated particles of a dry, edible power that weighs in a range of 0.01% to 0.50% of the weight of the product. 
     
     
       2. The package of claim 1 wherein the substantially uniformly distributed, discrete, separated particles of a dry, edible powder on the surface of the product weighs in a range of from 0.01% to 0.06% of the weight of the product. 
     
     
       3. The package of claim 1 wherein the substantially uniformly distributed, discrete, separated particles of a dry, edible powder on the surface of the product weighs in a range of from 0.02% to 0.05% of the weight of the product. 
     
     
       4. The package as in one of claims 1-3 wherein the powder is a starch. 
     
     
       5. The package as in one of claims 1-3 wherein the powder is a corn starch. 
     
     
       6. The package as in one of claims 1-3 wherein the powder is a flour. 
     
     
       7. The package as in one of claims 1-3 wherein the powder is a wheat flour. 
     
     
       8. The package as in one of claims 1-3 wherein the stacked products are tortillas. 
     
     
       9. The package of claim 8 wherein the powder is a starch. 
     
     
       10. The package of claim 8 wherein the powder is a corn starch. 
     
     
       11. The package of claim 8 wherein the powder is a flour. 
     
     
       12. The package of claim 8 wherein the powder is a wheat flour.